Sides
Double-Baked Potatoes with Mushrooms and Cheese
This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.
Ingredients:
- 6 small russet potatoes (about 7 ounces each), scrubbed
- 5 tablespoons butter, room temperature
- 12 ounces mushrooms, coarsely chopped
- 2 large green onions, chopped
- 3 ounces cream cheese, room temperature (about 1/2 cup)
- 1/3 cup sour cream
- 1 1/4 cups coarsely grated white cheddar cheese
Directions:
Step 1.
Preheat oven to 375degF. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Step 2.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; saute until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.
Step 3.
Using oven mitts as aid, cut each potato lengthwise in half.
Step 4.
Scoop cooked potato flesh into large bowl, leaving skin intact.
Step 5.
Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
Step 6.
Mix in mushroom mixture and 1/2 cup cheddar cheese.
Step 7.
Season to taste with salt and pepper.
Step 8.
Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
Step 9.
Preheat oven to 375degF. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
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